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基本信息
郭新波

学  位   博士

导师情况   硕导

研究方向   食品分子营养学

联系电话   13609009720

Email     guoxinbo@scut.edu.cn

通讯地址   广州市天河区五山路381


个人简介

副教授,美国食品科学技术学会(IFT)会员,美国化学学会(ACS)会员,华美食品学会(CAFS)会员。2013年毕业于复旦大学遗传工程国家重点实验室,获遗传学博士学位。2010年至2012年获国家留学基金委资助在美国康奈尔大学进行联合培养博士研究,主要从事食品营养学研究。已发表科研论文30余篇,其中SCI收录论文21篇,以第一作者(或通讯作者)发表SCI论文11篇;申请国家发明专利6项。

目前的研究兴趣为:1.农作物特殊营养品质评价与代谢调控;2. 植物活性物质对慢性疾病的预防机理;3.植物化学物协同抗氧化活性分析及复方抗氧化剂开发;4. 功能性食品和营养保健品的开发。


科研项目

1. “高叶酸优良甜玉米品种培育及产业化”(广东省应用性科技研发专项资金项目,2016-2020,副主持);

2.“绿豆芽萌发过程维生素C积累的代谢调控机制”(国家自然科学基金项目,2016-2018,主持);

3. “不同种质黄皮果实黄酮类化合物及抗氧化活性研究”(国家自然科学基金项目,2016-2018,合作研究);

4.“优质晚熟黄皮新品种选育研究”(广东省公益研究与能力建设专项,2016-2019,合作研究);

5.“全谷物糙米中酚类物质调节脂质代谢作用机制”(广东省自然科学基金研究团队项目,2016-2018,主要成员);

6. “甜玉米饮品贮运关键技术”(企业项目,2016-2019,主持)


学术论文

1.Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linumusitatissimum L.). Food Chemistry. 11 July 2016, 214: 227-233. Doi:10.1016/j.foodchem.2016.07.075

2.Effect of germination on lignan biosynthesis, and antioxidant and antiproliferative activities in flaxseed (Linumusitatissimum L.). Food Chemistry. 2Mar 2016, 205: 170-177. Doi:10.1016/j.foodchem.2016.03.001

3.Influence of the stage of ripeness on the phytochemical profiles, antioxidant and antiproliferative activities in different parts of Citrus reticulata Blanco cv. Chachiensis.LWT-Food Science and Technology. Jun 2016, 69: 67-75. DOI: 10.1016/j.lwt.2016.01.021

4.ArshadMehmoodAbbasi, Munir H. Shah, XinboGuo&Nadeem Khan. Comparison of Nutritional Value, AntioxidantPotential, and Risk Assessment of the Mulberry(Morus) Fruits.International Journal of Fruit Science. 02 Nov 2015, 2016, 16 (2): 1-22. DOI:10.1080/15538362.2015.1061960

5.Ji-Cheng Chen, Jie Wang, Bao-DongZheng, Jie Pang, Li-Jiao Chen, He-Tong Lin&XinboGuo. Simultaneous Determination of 8 Small Antihypertensive Peptides with Tyrosine at the C-terminal in Laminaria japonicaHydrolysates by RP-HPLC Method. Journal of Food Processing and Preservation. 26Sep 2015. Doi:10.1111/jfpp.12628.

6.Xiaoxiao Chang, Yusheng Lu, Jianping Pan, JishuiQiu, Yang Zeng, Zhixiong Lin*&XinboGuo*. Effects of 1-MCP Treatment on the Shelf Life of “YUEYINZAOCUI” Pear.Journal of Food Processing and Preservation. 5Oct 2015. Doi:10.1111/jfpp.12647.

7. Comparison of phytochemical profiles, antioxidant and cellularantioxidant activities of seven cultivars of Aloe. International Journal of Food Science and Technology. 16 Feb 2016, Doi:10.1111/ijfs.13093.

8.Cheng Chaohua, ZangGonggu, Zhao Lining, GaoChunsheng, Tang Qing, Chen Jianhua, GuoXinbo, PengDingxiang, Su Jianguang. A rapid shoot regeneration protocol from the cotyledons of hemp (Cannabis sativa L.). Industrial Crops and Products. 2016, (83): 61-65.

9.Effect of germination on vitamin C, phenolic compounds andantioxidant activity in flaxseed (LinumusitatissimumL.). International Journal of Food Science and Technology. 13 AUG 2015, 50: 2545–2553 | DOI: 10.1111/ijfs.12922.

10.The Dynamic Changes of Ascorbic acid, Tocopherols and Antioxidant Activity during Germination of Soya Bean (Glycine max). International Journal of Food Science and Technology. 27 JUL 2015, 50: 2367-2374. DOI:10.1111/ijfs.12902.

11.Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. International Journal of Molecular Sciences. 2015, 16: 13507-13527. doi:10.3390/ijms160613507.

12.Wen LR, Guo XB, Liu RH*, You LJ*, Abbasi AM, Fu X. Phenolic contents and cellular antioxidant activity of Chinese hawthorn "Crataeguspinnatifida". Food Chemistry. 13 March 2015, 186: 54-62.

13.ArshadMehmoodAbbasi, XinboGuo, Abdul Nazir. Preliminary assessment of phytochemical contents and antioxidantproperties of Pistaciaintegerrima fruit. Pakistan Journal of Pharmaceutical Sciences. 2015, 28 (4): 1187-1194.

14.ArshadMehmoodAbbasi,XinboGuo*. Proximate Composition, Phenolic Contents and in vitro Antioxidant Properties of Pimpinellastewartii (A Wild Medicinal Food). Journal of Food and Nutrition Research. 2015, 3 (5): 330-336.

15.Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables. Journal of Ethnopharmacology. 2015, 162: 333-345.

16.Phytochemical Profiles and Antioxidant Activities in SixSpecies of Ramie Leaves. PLOS One. 2014, 9(9): 1-9.

17.GhulamMujtabaShah, ArshadMehmoodAbbasi, NadeemKhan, XinboGuo, MirAjabKhan, ManzoorHussain, SultanBibi, Abdul Nazir, AdnanAhmadTahir.Traditional Usesof Medicinal Plantsagainst Malarial Disease bythe TribalCommunitiesofLesserHimalayas–Pakistan. Journal of Ethnopharmacology. 2014, 155(1): 450-462.

18.Over-expression of L-Galactono-γ-Lactone Dehydrogenase Increases Vitamin C, Total Phenolics and Antioxidant Activity in Lettuce through Bio-fortification.Plant Cell, Tissue and Organ Culture,2013, 114(1):225-236.

19.Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vignaradiata). Journal of Agricultural and Food Chemistry, 2012, 60 (44): 11050-11055.


获奖
副教授

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